Wok on the Wild Side
Chinese Cooking and Cooking Classes
Skip to content
  • Appetizer Dinner
  • Chinese Dinner
  • Partner Church Dinner 2010
  • Cooking Tips
  • Ingredients and Equipment
  • Restaurants

General Appetizers

Humus
Chicken Liver and Mushroom Paté
Cumin-Flavored Carrot Salad
Grilled Squid
Mussels In Saffron And White Wine Broth
Bruschetta
Shrimp in Romesco Sauce
Crab Salad in Crisp Wonton Cups
Turkish Lamb Pitas with Tomato Sauce
Coconut Shrimp Lettuce Wraps
Cajun Crabmeat Mold
Fiery Crab Mold
Creamy White Bean Dip with Garlic and Rosemary

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
Like Loading...

Leave a comment Cancel reply

  • Chinese Recipes

    • Chinese Appetizers and Salads
    • Chinese Soups
    • Chinese and Thai Noodle Dishes
    • Chinese Stir-Fries
    • Chinese Vegetables
  • Various Cuisines

    • Indian Recipes
    • General Appetizers
    • Sauces
  • General Info and Dinners

    • Appetizer Dinner
    • Chinese Dinner
    • Partner Church Dinner 2010
    • Cooking Tips
    • Ingredients and Equipment
    • Restaurants
  • Categories

    • Appetizers
    • Appetizers and Salads
    • Chinese Recipes
    • Cooking Tips
    • Downloads
    • Ingredients and Equipment
    • Noodle Dishes
    • Partner Church Dinner 2010
    • Restaurants
    • Sauces
    • Soups
    • Stir-Fries
    • Uncategorized
    • Various Cuisines
    • Vegetables
Blog at WordPress.com.
  • Subscribe Subscribed
    • Wok on the Wild Side
    • Already have a WordPress.com account? Log in now.
    • Wok on the Wild Side
    • Subscribe Subscribed
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
%d